Rice & Classics: Kabseh, Maqlubah, Mandi, Qidreh & Falafel
This page brings together several of our favorite dishes: Kabseh, Maqlubah, Mandi, Qidreh and Falafel. Scroll down to find the full ingredients and step-by-step instructions for each recipe.
Kabseh – Ingredients (Serves 4–6)
• 2 cups basmati rice, rinsed and soaked 30 minutes
• 700 g (about 1.5 lb) chicken pieces or lamb
• 3 tbsp oil or ghee
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 carrot, sliced
• 1 small green bell pepper, chopped (optional)
• 4 cups water or broth
• Salt, to taste
Kabseh spice mix:
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/4 tsp ground cardamom (optional)
Mandi – Ingredients (Serves 4–6)
• 2 cups basmati rice, rinsed and soaked 30 minutes
• 700 g (about 1.5 lb) chicken or lamb
• 3 tbsp oil or ghee
• 1 onion, chopped
• 3 cloves garlic, minced
• 3–4 cups water or broth
• Salt, to taste
Mandi spice mix:
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• A pinch of ground cloves
Falafel – Ingredients (Makes ~20 pieces)
• 2 cups dried chickpeas, soaked overnight and drained (do not use canned)
• 1 small onion, roughly chopped
• 3–4 cloves garlic
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves (optional)
• 1–2 tsp ground cumin
• 1–2 tsp ground coriander
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp baking soda
• 2–3 tbsp flour (only if needed to bind)
• Oil for frying
Maqlubah – Ingredients (Serves 6–8)
• 2 cups basmati or long-grain rice, rinsed and soaked 30 minutes
• 500–700 g (1–1.5 lb) lamb or chicken pieces, bone-in preferred
• 3 tbsp olive oil or ghee
• 1 large onion, sliced
• 2 medium eggplants, sliced into rounds (optional but traditional)
• 2 potatoes, sliced into rounds
• 2 carrots, sliced
• 1 large tomato, sliced
• 4 cups hot water or broth
• Salt, to taste
Maqlubah spice mix:
• 1 tsp ground turmeric
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp ground cardamom (optional)
To garnish:
• 1/2 cup toasted slivered almonds or pine nuts
• 1/4 cup chopped fresh parsley
Qidreh – Ingredients (Serves 6–8)
• 2 cups rice, rinsed and soaked 30 minutes
• 500–700 g lamb or beef cubes
• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 large onion, chopped
• 3 tbsp oil or ghee
• 4 cups water or broth
• Salt, to taste
Qidreh spice mix:
• 2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp allspice
• 1/4 tsp ground cinnamon
Kabseh – Instructions
1. Prep rice: Rinse rice until water runs mostly clear, soak 30 minutes, then drain.
2. Cook the meat: Heat oil in a large pot, sauté onion until soft, add garlic, then add chicken or lamb, salt, and kabseh spices. Brown 5–7 minutes.
3. Build the sauce: Stir in tomato paste and chopped tomatoes; cook 3–5 minutes. Add carrot, bell pepper if using, and water or broth. Bring to a boil, then simmer 20–30 minutes until meat is nearly tender.
4. Cook the rice: Add drained rice, gently stir, adjust salt and liquid so rice is just covered. Bring to a gentle boil, then cover and cook on low about 20 minutes until rice is tender.
5. Serve: Fluff gently and serve hot with salad and yogurt.
Maqlubah – Instructions
1. Prep rice: Rinse and soak 30 minutes, then drain.
2. Brown meat: In a large pot, heat 2 tbsp oil; brown meat with salt and half the spice mix.
3. Simmer meat: Add water or broth to cover; simmer 25–35 minutes until almost tender. Reserve broth.
4. Fry vegetables: Lightly fry eggplant, potatoes, and carrots until golden; drain and salt.
5. Layer: Place tomato slices at bottom of pot, then eggplant and potatoes, then meat, then carrots. Sprinkle remaining spices and salt, then spread rice on top.
6. Add broth: Pour 3.5–4 cups hot broth over rice until just covered.
7. Cook: Bring to a gentle boil, then cover and cook on low 25–30 minutes until rice is done.
8. Rest & flip: Rest 10–15 minutes, then invert onto a platter.
9. Garnish: Top with nuts and parsley; serve with yogurt and salad.
Mandi – Instructions
1. Marinate meat (optional): Rub meat with mandi spices, salt, and a little oil; marinate 1–2 hours or overnight.
2. Brown and cook meat: Heat oil, brown meat, add onion and garlic, sauté. Add water or broth and simmer until meat is nearly tender.
3. Prep rice: Rinse and soak rice 30 minutes, then drain.
4. Cook rice with broth: Measure about 3.5–4 cups broth. Remove meat, add rice and saffron water if using, taste for salt, place meat on top.
5. Steam together: Cover and cook on low about 20 minutes until rice is fluffy and liquid absorbed. Rest 5–10 minutes.
6. Serve: Fluff rice and serve meat on top.
Qidreh – Instructions
1. Brown meat and onion: Heat oil, sauté onion until golden, add meat, salt, and qidreh spices; brown 5–7 minutes.
2. Add chickpeas and liquid: Stir in chickpeas, add water or broth, bring to a boil, then simmer 20–30 minutes.
3. Prep rice: Rinse and soak rice 30 minutes, then drain.
4. Cook rice with meat: Add rice, stir gently, adjust salt and liquid to just cover rice, cover and cook on low 20 minutes until rice is done.
5. Serve: Fluff gently and serve hot with yogurt or salad.
Falafel – Instructions
1. Soak chickpeas: Soak dried chickpeas overnight, then drain well.
2. Make the mixture: Pulse chickpeas with onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to a coarse, sticky mix. Stir in baking soda and a little flour only if needed; chill 30 minutes if possible.
3. Shape: Form small balls or patties with wet hands.
4. Fry: Heat oil to medium-high, fry falafel in batches until deep golden and crisp, then drain.
5. Serve: Serve hot in pita with tahini sauce, salad, and pickles.